Beet and Carrot Slaw

Prep Time:
15 mins
Total Time:
30 mins

Use it all: Both the beets and their greens are used in this colorful, delicious slaw.


  • ¼ cup fresh orange juice

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons red-wine vinegar

  • 1 ½ teaspoons Dijon mustard

  • Coarse salt and ground pepper

  • 1 medium bunch beets with greens (about 1 pound)

  • 2 medium carrots, grated


  1. In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

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